Salt Cure Mix Ideal for Curing Bacon, Salamis and All Dried/Cured Meat 100g

This Salt Mix is used as an essential ingredient for curing meats. With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat. Liquid cure method: Weigh out 900g of cold water into a large clean tub Add the salt cure mix and stir until completely dissolved. Submerge meat in the solution and store below 5°C Leave to cure for approx. 3-5 days Remove the meat, rinse and drain. For every 100g of salt cure mix use 900g of water when making a liquid cure Supplied in a 100g pack